Well, maybe most Iranians don’t eat hot food as Indian do, but still there are people who love hot food. mild peppers are used the most, and hot ones are eaten mostly raw, as vegetables.

Let me give some better explanations on traditional food. Fresh pepper is divided in two categories in Iran, ّFelFel e Dolme ee (Bell peppers) referring to the Dolmeh (http://en.wikipedia.org/wiki/Dolma), which you stuff some cooked rice+meat+spices etc. in things like grape leaves, bell peppers, cabbage leaves, eggplant, tomatoes etc.

Then there are thin peppers (we say Felfel e Ghalami), which have both hot and mild types. these are mostly eaten raw in traditional food. Some people can, some people can’t eat hot ones, I myself even when try most of the times regret last summer I tried a few of hot ones from my dads garden and every time I cried for minutes

Nowadays, peppers are used much more, just like every other place in the world, some people cook curry (I don’t), hot ketch ups are available everywhere, and I do use a few hot peppers in soups, sauces, and always in pickles.

Red hot chilli powder and black pepper powder have always been a part of table as I remember.

Bell peppers are always chopped in pizzas and I like the chicken fried then cooked with bell peppers, it smells very nice.

Hope you find this info useful, and let me know if you wanted me to tell some more.

Take care,

Paymaan.